Oral and/or Topical Compositions Comprising Prebiotics and Fatty Acid

ABSTRACT

Compositions for oral and/or topical administration of a prebiotic and a physiologically active fatty acid, or a salt or ester thereof, are disclosed. The compositions are disclosed as enhancing the body&#39;s population of beneficial microorganisms for improving health and well-being.

FIELD OF THE INVENTION

The present invention is related to the area of alimentation and concerns oral and/or topical compositions comprising defined fatty acids or their esters and prebiotics, dietary supplements and food compositions comprising said fatty acids or their esters and prebiotics, and the use of mixtures comprising physiologically active fatty acids or their esters and prebiotics for improving the stimulation of the growth of healthy bacteria.

BACKGROUND OF THE INVENTION

Probiotics contain live bacteria and represent an important part of the complex world of foods that are good for health. Its the bacteria and the metabolites which they produce that give these products their health promoting properties. The best known example of a probiotic is yoghurt. The experimental data for yoghurt is still not as conclusive as one would like, however, human studies related to the consumption of dietary milk products show increased milk digestibility, quicker recovery from certain types of diarrhoea, enhanced immune function, relation in certain cancers, and possible lowering of blood cholesterol levels.

Bacteria found in products like yoghurt, kefir or fermented vegetables usually aren't found in the human intestine. In fact, the intestinal environment is often a hostile one for these foreign bacteria. Because of this, bacteria eaten in probiotic products don't colonise the intestine but are flushed through and eliminated from the body.

The bacteria living in the intestine make up a very large and very diverse population. The numbers of each kind of bacteria change depending on age, diet, health status, and use of drugs and supplements. The effects are linked to the ability of the bacteria to adhere to the intestinal wall and use the semi-digested food that it passing through the intestines. It is not surprising to found that the bacterial population in the intestines of vegetarians is much different compared to that of meat eaters. Because some bacteria have specific nutrient requirements it has been proposed that adding these particular foods or nutrients to the diet could be a way of increasing the numbers of specific bacteria. Such additives are called “prebiotics”. Thus, to be effective, prebiotics must escape digestion in the upper gastrointestinal tract and be used by a limited number of the micro-organisms comprising the colonic microflora. In the large intestine prebiotics are converted into short-chain fatty acids like capronic or caprylic acid. Said acids are used by the human body as an energy source. Beside this, the short-chain acids are known to inhibit inflammatories of the intestine, which represents a kind of cancer prophylaxis. In addition, prebiotics increase the resorption time in the intestine which leads to an improve uptake of minerals. Typical examples for well-known prebiotics are oligosaccharides, e.g. in 1995 Gibson et al found that oligofructose and inulin, when fed to humans, selectively stimulated the growth of bifidobacteria without influencing the numbers of lactobacillus. Since prebiotics mainly stimulate the growth of bifidobacteria, for which reason the also are referred to as bifidogenetic factors.

Although various types of prebiotics are known from the literature and can be found in the market there is still an increasing need for more active alternatives or additives which support the various activities of existing products in synergistic manner. Therefore, the object of the present invention has been to provide a new system of prebiotic compounds which shows a synergistic stimulation of the growth of healthy bacteria, preferably bifido and lactic bacteria both and improves the health status of the human body.

DETAILED DESCRIPTION OF THE INVENTION

The present invention refers to oral and/or topical compositions, comprising

-   -   (a) prebiotics and     -   (b) physiologically active fatty acids, their salts or their         esters.

Surprisingly it has been observed that mixtures of said physiologically active fatty acids and prebiotics show a synergistic behaviour with respect to stimulation of growth of bacteria selected from the group consisting of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum and Bifidobacterium adolescentis on one hand, and Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Streptococcus faecium, and Streptococcus thermophilus on the other. In addition, prebiotics were found to increase the conversion of vaccinic and linoleic acid to CLA in the intestine.

Prebiotics

Prebiotics are defined as non-digestible food ingredients that may beneficially affect the host be selectively stimulating the growth and/or the activity of a limited number of bacteria in the colon. The following describes the various oligosaccharides which can be taken into account as suitable prebiotics (component a):

Fructooligosaccharides

-   -   Fructooligosaccharides or FOS typically refer to short-chain         oligosaccharides comprised of D-fructose and D-glucose,         containing from three to five monosaccharide units. FOS, also         called neosugar and short-chain FOS, are produced on a         commercial scale from sucrose using a fungal         fructosyltransferase enzyme. FOS are resistant to digestion in         the upper gastrointestinal tract. They act to stimulate the         growth of Bifidobacterium species in the large intestine. FOS         are marketed in the United States in combination with probiotic         bacteria and in some functional food products.

Inulins

-   -   Inulins refer to a group of naturally-occurring         fructose-containing oligosaccharides. Inulins belong to a class         of carbohydrates known as fructans. They are derived from the         roots of chicory (Cichorium intybus) and Jerusalem artichokes.         Inulins are mainly comprised of fructose units and typically         have a terminal glucose. The bond between fructose units in         inulins is a beta-(2-1) glycosidic linkage. The average degree         of polymerisation of inulins marketed as nutritional supplements         is 10 to 12. Inulins stimulate the growth of Bifidobacterium         species in the large intestine.

Isomaltooligosaccharides

-   -   Isomaltooligosaccharides comprise a mixture of alpha-D-linked         glucose oligomers, including isomaltose, panose,         isomaltotetraose, isomaltopentaose, nigerose, kojibiose,         isopanose and higher branched oligosaccharides.         Isomaltooligosaccharides are produced by various enzymatic         processes. They act to stimulate the growth of Bifidobacterium         species and Lactobacillus species in the large intestine.         Isomalto oligosaccharides are marketed in Japan as dietary         supplements and in functional foods. They are being developed in         the United States for similar uses.

Lactilol

-   -   Lactilol is a disaccharide analogue of lactulose. Its         pharmaceutical use is in the treatment of constipation and         hepatic encephalopathy. Lactilol is also used in Japan as a         prebiotic. It is resistant to digestion in the upper         gastrointestinal tract and it is fermented by a limited number         of colonic bacteria, resulting in an increase in the biomass of         bifidobacteria and lactobacilli in the colon. Lactilol is known         chemically as 4-0-(beta-D-galactopyranosyl)-D-glucitol. Lactilol         is not approved for the treatment of hepatic encephalopathy or         constipation in the U.S., and its use as a prebiotic is         considered experimental. Lactilol is used in Europe as a food         sweetener.

Lactosucrose

-   -   Lactosucrose is a trisaccharide comprised of D-galactose,         D-glucose and D-fructose. Lactosucrose is produced enzymatically         by the enzymatic transfer of the galactosyl residue in lactose         to sucrose. Lactosucrose is resistant to digestion in the         stomach and small intestine. It is selectively utilized by         intestinal Bifidobacterium species resulting in significant         induction of growth of these bacteria in the colon. Therefore,         under physiological conditions, lactosucrose acts on the         intestinal microflora as a growth factor for Bifidobacterium         species. Lactosucrose is also known as         4G-beta-D-galactosylsucrose. It is widely used in Japan as a         dietary supplement and in functional foods, including yoghurt.         Lactosucrose is being developed in the United States for similar         uses.

Lactulose

-   -   Lactulose is a semi-synthetic disaccharide comprised of the         sugars D-lactose and D-fructose. The sugars are joined by a         beta-glycosidic linkage, making it resistant to hydrolysis by         human digestive enzymes. Lactulose is, however, fermented by a         limited number of colonic bacteria. This can lead to changes in         the colonic ecosystem in favour of bacteria, such as         lactobacilli and bifidobacteria, which may confer some health         benefits. Lactulose is a prescription drug in the United States         for the treatment of constipation and hepatic encephalopathy. It         is marketed in Japan for use as a dietary supplement and in         functional foods. Its use in the United States as a prebiotic         substance is still experimental.

Pyrodextrins

-   -   Pyrodextrins comprise a mixture of glucose-containing         oligosaccharides that is derived from the hydrolysis of starch.         Pyrodextrins have been found to promote the proliferation of         Bifidobacterium species in the large intestine. They are         resistant to digestion in the up-per gastrointestinal tract.         Pyrodextrins are being developed for the nutritional supplement         market place.

Soy Oligosaccharides

-   -   Soy oligosaccharides refer to oligosaccharides found in soybeans         and also in other beans and peas. The two principal soy         oligosaccharides are the trisaccharide raffinose and the         tetrasaccharide stachyose. Raffinose comprises one molecule each         of D-galactose, D-glucose and D-fructose. Stachyose consists of         two molecules of D-galactose, one molecule of D-glucose and one         molecule of D-fructose. Soy oligosaccharides act to stimulate         the growth of Bifidobacterium species in the large intestine.         They are marketed in Japan as dietary supplements and in         functional foods. They are being developed in the United States         for similar uses.

Transgalactooligosaccharides

-   -   Transgalactooligosaccharides (TOS) are a mixture of         oligosaccharides consisting of D-glucose and D-galactose. TOS         are produced from D-lactose via the action of the enzyme         beta-galactosidase obtained from Aspergillus oryzae. TOS are         resistant to digestion in the upper gastrointestinal tract and         stimulate the growth of bifidobacteria in the large intestine.         TOS are marketed in Japan and Europe as dietary supplements and         are used in functional foods. They are being developed for         similar use in the United States.

Xylooligosaccharides

-   -   Xylooligosaccharides are comprised of oligosaccharides         containing beta (1→4) linked xylose residues. The degree of         polymerisation of xylooligosaccharides is from two to four. Xylo         oligosaccharides are obtained by enzymatic hydrolysis of the         polysaccharide xylan. They are marketed in Japan as prebiotics         and are being developed for similar use in the United States.

Biopolymers

-   -   Suitable biopolymers like e.g. beta-glucans include those         originating from plants including cereals such as oats and         barley, fungi, yeast, and bacteria. In addition, microbial cell         wall preparations and whole cells rich in beta glucans are also         suitable sources for beta glucan preparations useful for the         present invention. Monomer residues in glucans can have 1-3 and         1-4, or 1-3 and 1-6 linkages (that is the monomer units are         joined through 1,3, 1,4 or 1,6 bonds) and the percent of each         type can vary. Preferably, beta glucans derived from yeast,         particularly from Saccharomyces, preferably Saccharomyces         cerevisiae, are used for the present invention. It will be         appreciated, however, that other beta glucans would also be         suitable. Further examples for suitable biopolymers are chitin         and its derivatives, preferably oligoglucosamin and chitosan         which represents a typical hydrocolloid.

-   -   Chitosan is obtained by deacetylisation of chitin and shows         molecular weights in the range of 50.000 up to 2.000.000.         Physiologically Active Fatty acids, Their Salts and Their Esters

A common criteria for fatty acids with physiological activity, which represent component (b), is a fat chain having a sufficient number of carbon atoms providing a lipophilic behaviour that allows the molecule pass through the gastrointestinal tract of the body and a sufficient number of double bonds. Therefore, said fatty acids usually comprise 18 to 26 carbon atoms and 2 to 6 double bonds.

In a first embodiment of the present invention conjugated linoleic acid (CLA) or its alkaline or alkaline earth salts and esters, preferably esters with lower aliphatic alcohols having 1 to 4 carbon atoms—or their glycerides, specially their triglycerides come into account. Conjugated linoleic acid (CLA) represents a commercially available product which usually is obtained by base-catalysed isomerisation of sunflower oil or their respective alkyl esters and subsequent isomerisation in the presence of enzymes. CLA is an acronym used for positional and geometric isomers deriving from the essential fatty acid linoleic acid (LA, cis-9,cis-12-octadecadienoic acid, 18:2n-6). From a physiological point of view the use of the cis-9,trans-11 isomer according to the present invention is of special importance having at least 30, preferably at least 50 and most preferably at least 80 % b.w. of said cis-9,trans-11 isomer—calculated on the total CLA content of the crude mixture. In addition, it has been found advantageous if the content of the trans-10,cis-12 isomer is at most 45, preferably at most 10 % b.w. and most preferably is less than 1% b.w., and the sum of 8,10-, 11,13- and trans,trans-isomers in total is less than 1% b.w.—again calculated on the total CLA content. Such products can be found in the market for example under the trademark Tonalin® CLA-80 (Cognis).

In a second embodiment also so-called omega-3 fatty acids can come into account, which typically comprise 18 to 26, preferably 20 to 22 carbon atoms and at least 4 and up to 6 double bonds, Also these molecules are very well known from the art and can be obtained by standard methods of organic chemistry, for example via transesterification of fish oils, followed by urea precipitation of the alkyl esters thus obtained and a final extraction using non-polar solvents as described in the German patent DE 3926658 C2 (Norsk Hydro). Fatty acids thus obtained are rich in omega-3 (all-Z)-5,8,11,14,17-eicosapentanoic acid (EPA) C 20:5 and (all-Z)-4,7,10,13,16,19-docosahexanoic acid (DHA) C 22:6. Such products can be found in the market under the trademark Omacor® (Pronova).

In a third embodiment also linoleic acid, vaccinic acid (trans 11-octadecenoic acid) or cis-hexadecenoic acid (obtained for example from the plant Thunbergia alata) can be used.

In addition said physiologically active fatty acid esters can not only be used in form of their lower alkyl esters or glycerides, an additional well preferred embodiment of the present invention relates to compositions comprising esters of said fatty acids with sterols. Like glycerides sterol esters are easily resorbed and splitted by the human body, however, a significant advantage comes from the fact that the cleavage of the ester bond releases a second molecule with health promoting properties. To avoid unclearities, the phrases “sterol”, “stanol” and “sterin” shall be used as synonyms defining steroids showing a single hydroxyl group linked to the C-3. In addition sterols, which consist of 27 to 30 carbon atoms, may show a double bond, preferably in ⅚ position. According to the present invention esters of CLA or omega-3 fatty acids with β-sitosterol or its hydrogenation product β-sitostanol are preferred.

Oral and/or Topical Compositions

The oral and/or topical compositions according to the present invention may comprise the prebiotics and the fatty acids in a weight ratio of 99 to 1 to 50:50 and more particularly 95:10 to 75:25. The highest synergistic effects, however, are observed at ratios of 92:8 to 80:20. In general, the compositions can be used in a concentration of up to about 10, particularly 0.5 to 8 and more particularly 1 to 2% b.w.—calculated on the probiotic micro-organisms being present in the final food composition. One percent, however, has been found to be particularly suitable.

In a special embodiment of the present invention said compositions are macro- or micro-encapsulated. “Microcapsules” are understood to be spherical aggregates with a diameter of about 0.1 to about 5 mm which contain at least one solid or liquid core surrounded by at least one continuous membrane. More precisely, they are finely dispersed liquid or solid phases coated with film-forming polymers, in the production of which the polymers are deposited onto the material to be encapsulated after emulsification and coacervation or interfacial polymerization. In another process, liquid active principles are absorbed in a matrix (“micro-sponge”) and, as microparticles, may be additionally coated with film-forming polymers. The microscopically small capsules, also known as nanocapsules, can be dried in the same way as powders. Besides single-core microcapsules, there are also multiple-core aggregates, also known as microspheres, which contain two or more cores distributed in the continuous membrane material. In addition, single-core or multiple-core microcapsules may be surrounded by an additional second, third etc. membrane. The membrane may consist of natural, semisynthetic or synthetic materials. Natural membrane materials are, for example, gum arabic, agar agar, agarose, maltodextrins, alginic acid and salts thereof, for example sodium or calcium alginate, fats and fatty acids, cetyl alcohol, collagen, chitosan, lecithins, gelatin, albumin, shellac, polysaccharides, such as starch or dextran, polypeptides, protein hydrolyzates, sucrose and waxes. Semisynthetic membrane materials are inter alia chemically modified celluloses, more particularly cellulose esters and ethers, for example cellulose acetate, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose and carboxymethyl cellulose, and starch derivatives, more particularly starch ethers and esters. Synthetic membrane materials are, for example, polymers, such as polyacrylates, polyamides, polyvinyl alcohol or polyvinyl pyrrolidone. Examples of known microcapsules are the following commercial products (the membrane material is shown in brackets) Hallcrest Microcapsules (gelatin, gum arabic), Coletica Thalaspheres (maritime collagen), Lipotec Millicapseln (alginic acid, agar agar), Induchem Unispheres (lactose, microcrystalline cellulose, hydroxypropylmethyl cellulose), Unicerin C30 (lactose, microcrystalline cellulose, hydroxypropylmethyl cellulose), Kobo Glycospheres (modified starch, fatty acid esters, phospholipids), Softspheres (modified agar agar), Kuhs Probiol Nanospheres (phospholipids) and Primaspheres or Primasponges (chitosan, anionic polymers). The encapsulation of the compositions according to the present invention is preferred in case the active should be liberated at the same part of the intestine. Therefore, one skilled in the art can easily select the adequate encapsulation system by comparing the stability of the capsules under the pH-conditions of the respective part of the intestine.

Food Compositions

A further object of the present invention relates to food compositions, comprising

-   -   (a) prebiotics and     -   (b) physiologically active fatty acids, their salts or their         esters.

The compositions may further comprise certain plant extracts, like extracts of Camellia sinensis (Green tea) or Olea europensis (Olive tree) which are rich in actives like polyphenols, oleuropein and hydroxtyrosol.

INDUSTRIAL APPLICATION

A final object of the present invention is related to the use of mixtures, comprising

-   -   (a) prebiotics and     -   (b) physiologically active fatty acids, their salts or their         esters         for stimulating the growth of healthy bacteria, for example in         the stomach (if applied oral) or on skin (if administered         topical) and for improving the status of the human body, for         example with respect to     -   reduction of Heliobacter pylon infection,     -   reduction of allergic symptoms,     -   relief from constipation,     -   relief from inflammatory bowel syndrom and inflammatories of the         intestine,     -   beneficial effects from mineral metabolism, particularly bone         density and stability (osteoporosis prevention),     -   cancer prevention, and     -   reduction of cholesterol and triacylglycerol plasma         concentrations.

EXAMPLES Examples 1 to 10, Comparative Examples C1 to C18

The stimulation of growth of micro-organisms has been studied by enumerating bifidobacterium and lactobacilli in vitro in the presence of various test substances. More specifically, aliquots (1 mL) of human faecal homogenates (10 g per 100 mL diluent) were added to diluted WC broth (diluted 50:50 with 0.05M phosphate buffer) to which were added the test mixtures and a lactobacillus or bifidobacterium strain. For each of the combinations, parallel tubes were prepared with one set being inoculated with Bifidobacterium spp or Lactobacillus spp. All mixtures were then incubated for up to 24 hours and bacterial numbers enumerated. The results are presented in Tables 1 and 2:

TABLE 1 Effect of 1% prebiotic, fatty acid and prebiotic/fatty acid mixture on Bifidobacterium 0 C1 C2 C3 C4 C5 C6 C7 C8 1 2 3 4 5 Inulin — 1.0 — — — — — — — 0.8 0.9 — — — Lactosucrose — — 1.0 — — — — — — — — 0.9 — — Lactolin — — — 1.0 — — — — — — — — 0.9 — Betaglucan — — — — 1.0 — — — — — — — — 0.9 CLA — — — — — 1.0 — — — 0.2 — — — — CLA-TG — — — — — — 1.0 — — — 0.1 0.1 — — CLA-SE — — — — — — — 1.0 — — — — 0.1 — EPA/DHA — — — — — — — — 1.0 — — — — 0.1 Bacterial 1.0 × 1.5 × 1.1 × 1.6 × 1.2 × 3.5 × 2.1 × 2.9 × 3.3 × 4.0 × 10⁷ 4.2 × 10⁷ 4.3 × 10⁷ 4.1 × 10⁷ 4.5 × 10⁷ numbers 10⁶ 10⁷ 10⁷ 10⁷ 10⁷ 10⁶ 10⁶ 10⁶ 10⁶ (CFU/ml)

Starting from a control of 1.0 10⁶ CFU/ml (0) the addition of 1% b.w. of various prebiotics (Comparative Examples C1-C4) increases the CFU by a factor of 10, while the addition of the fatty acids does only have a weak effect on the stimulation of cell growth (Comparative Examples C5-C8). Adding however mixture of prebiotics and fatty acids to the samples, the CFU numbers were multiplied by a factor of about 40 (Inventive Examples 1 to 5). The highest synergistic effect can be seen at a relation prebiotic:fatty acid of about 90:10.

TABLE 2 Effect of 1% prebiotic, fatty acid and prebiotic/fatty acid mixture on Lactobacterium 0 C9 C10 C11 C12 C13 C14 C15 C16 6 7 8 9 10 Inulin — 1.0 — — — — — — — 0.8 0.9 — — — Lactosucrose — — 1.0 — — — — — — — — 0.9 — — Lactolin — — — 1.0 — — — — — — — — 0.9 — Betaglucan — — — — 1.0 — — — — — — — — 0.9 CLA — — — — — 1.0 — — — 0.2 — — — — CLA-TG — — — — — — 1.0 — — — 0.1 0.1 — — CLA-SE — — — — — — — 1.0 — — — — 0.1 — EPA/DHA — — — — — — — — 1.0 — — — — 0.1 Bacterial 2.8 × 1.4 × 1.1 × 1.5 × 1.1 × 4.2 × 4.4 × 4.4 × 4.6 × 6.3 × 10⁶ 6.5 × 10⁶ 6.6 × 10⁶ 6.3 × 10⁶ 6.8 × 10⁶ numbers 10⁵ 10⁶ 10⁶ 10⁶ 10⁶ 10⁵ 10⁵ 10⁵ 10⁵ (CFU/ml)

Starting from a control of 2.8 10⁵ CFU/ml (0) the addition of 1% b.w. of various prebiotics (Comparative Examples C9-C12) increases the CFU by a factor of 4, while the addition of the fatty acids does only have a weak effect on the stimulation of cell growth (Comparative Examples C13-C16). Adding however, mixture of prebiotics and fatty acids to the samples, the CFU numbers were multiplied by a factor of about 15 (Inventive Examples 6 to 10). The highest synergistic effect can be seen again at a relation prebiotic:fatty acid of about 90:10.

Example 11 Yoghurt Composition

Soy milk is added to 15-75 parts by volume of cow milk to make 100 parts of the mixture. The mixture is then pasteurised at about 90° C. for 15 seconds and then cooled. The cooled, pasteurised mixtures are then inoculated with 3 to 5 percent by volume of a yoghurt culture having 1:1 ratio of Lactobacillus bulgaricus and Bifidobacterium adolescentis. The incubation is carried out at about 42° C. In about 2 hours thickening will occur. The fermentation is carried out for about 5.5 hours. The yoghurt compositions thus obtained is treated with 1%—calculated on the amount of micro-organisms being present—of a 9:1 mixture of inulin and CLA. The products firm consistency and have a flavour like or substantially indistinguishable from that of a corresponding yoghurt composition using 100 percent of fresh cow milk. A small amount of citric acid can be added to the fermentation mixture to enhance the flavour of the final yoghurt composition. A suitable amount of citric acid is 0.5 percent based on the weight of the composition. 

1. Oral and/or topical compositions, comprising (a) prebiotics and (b) physiologically active fatty acids, their salts or their esters.
 2. Compositions according to claim 1, characterised in that said prebiotics (component a) are selected from the group consisting of fructooligosaccharides, inulins, isomaltooligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalactooligosaccharides, xylooligosaccharides and biopolymers.
 3. Compositions according to claims 1 and/or 2, characterised in that said physiologically active fatty acids (component b) comprise 18 to 26 carbon atoms and 2 to 6 double bonds.
 4. Compositions according to any of the claims 1 to 3, characterised in that component (b) represents esters of said fatty acids with glycerol or sterol.
 5. Compositions according to any of the claims 1 to 4, characterised in that component (b) represents conjugated linoleic acid or omega-3 fatty acids.
 6. Compositions according to any of the claims 1 to 5, characterised in that they comprise component (a) and (b) in weight ratios of from 99:1 to 50:50.
 7. Compositions according to any of the claims 1 to 5, characterised in that said mixtures are used in amounts of up to 10% b.w. calculated on the micro-organisms being present in the final food composition.
 8. Compositions according to any of the claims 1 to 6, characterised in that said mixtures are macro- or micro-encapsulated.
 9. Food compositions, comprising (a) prebiotics and (b) physiologically active fatty acids, their salts or their esters.
 10. Use of mixtures, comprising (a) prebiotics and (b) physiologically active fatty acids, their salts or their esters for stimulating the growth of healthy bacteria and improving the status of the human body. 